Moroccan Couscous Salad

Like every Moroccan dish, this salad offers an explosion of flavors and colors. It can be served as a side dish however, it is hearty enough to be eaten as a meal by itself.


Moroccan Couscous Salad

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 160g / 1 cup of couscous
  • 50g / 1/4 cup of raisins
  • 300ml / 1 1/4 cup of boiling chicken or vegetable stock
  • 3 tablespoons of extra virgin olive oil
  • 2 tablespoons of lemon juice
  • 1 garlic clove – minced
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • 1/2 teaspoon of ground ginger
  • 1 teaspoon of salt
  • 1 carrot – peeled and grated
  • 1/2 of red bell pepper, diced
  • 1/4 of red onion, finely diced
  • 1 can (439g / 15.5oz) of chickpeas, drained and rinsed
  • 2 tablespoons of finely chopped fresh flat-leaf parsley


  1. Prepare the couscous: Mix the couscous with the raisins in a bowl and pour over the boiling stock. Cover with a lid, plate or plastic wrap to seal in the steam and set aside for 5 minutes.

  2. Prepare the dressing: Put olive oil, lemon juice, garlic, spices, and salt in a jar with a screw-top lid and shake to mix.

  3. Combine ingredients: Fluff the couscous with a fork and stir through the carrot, red pepper, onion, chickpeas, and parsley. Pour over the dressing and toss together until well mixed.



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